No Knead Challah Bread

Jamie Geller’s No Knead Challah Bread {+video}

A simple, no knead challah recipe that only requires 1 bowl and 1 spoon!

(Scroll down for video and full recipe.)

1. Combine flour, water, evoo, sugar, salt, yeast and eggs.

2. Mix until combined and then cover with lightly greased plastic wrap.

STIR, STIR, STIR!

ONCE FULLY MIXED, DOUGH WILL APPEAR CLUMPY. THAT’S OK!

THIS IS WHAT YOUR DOUGH WILL LOOK LIKE AFTER IT’S BEEN MIXED.

3. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread texture).

WRAP WITH PLASTIC AND SET ON THE COUNTER FOR 2 HOURS BEFORE PUTTING IN THE FRIDGE.

4. When you are ready to make challah, remove dough from refrigerator and braid as desired. Place braids on parchment lined baking sheets and cover with lightly greased plastic wrap.

DOUGH THAT’S BEEN RISING IN THE FRIDGE FOR 3 DAYS.

TURN OUT DOUGH ON TO THE COUNTER.

FORM INTO A LOG AND DIVIDE IN HALF. THEN DIVIDE EACH HALF INTO 3 (or 4) PIECES.

WE’RE GOING WITH THE SIMPLE 3 STRAND BRAID. (YOU CAN USE THE 4TH STRAND FOR A ROLL.)

5. Allow to rise at room temperature for 1-2 hours or up to 3 (a long rise is necessary for the dough).

"This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday." Jaime Geller (from Joy of Kosher)

Yield: Two 3-strand braided challah loaves

Ingredients

For the dough:

8 cups bread flour

2 - 2 ½ cups lukewarm tap water (105°F)

½ cup extra virgin olive oil

½ cup sugar

1 Tbsp kosher salt

1 Tbsp RED STAR Active Dry Yeast*

3 large whole eggs + 1 yolk

For the egg wash:

3 large eggs

3 Tbsp water

For the topping:

Sesame seeds (optional)

Instructions

Add flour, 2 cups warm water, oil, sugar, salt, yeast, eggs, to large bowl. Mix until all ingredients are combined. Add additional water if needed to achieve a nice, thick, workable dough. Cover with plastic wrap. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread strength and texture.)

When you are ready to make the challah, remove dough from refrigerator and braid as desired. To make a 3-strand braid, divide dough in half. Divide each half into 3 evenly-sized pieces. Roll each piece into a long log. Braid each piece, pinched ends to seal. Repeat with other half of dough. Place braided doughs on a greased baking sheet and cover. Allow to rise at room temperature for 1 to 2 hours (or until doubled in size).

Preheat oven to 350°F.

Make egg wash: Whisk eggs and water together. Brush on risen challah dough. Allow to sit for 10 minutes before applying a second egg wash. Sprinkle with sesame seeds (optional). Bake for 24 to 27 minutes, rotating baking sheet half-way through for an even crust color.